ABSTRACT
The major classification of fermented fish products is of three types. (i) The fish retains its same shape or preserved in large chunks. (ii) It may be converted into a paste form; or (iii) In liquid form. Although the fermentation procedure of fish differs from region to region, yet the basic steps for process fermentation are: Salting, drying, and various combinations of these two steps. The type of fish used for the process of fermentation also varies across the world, such as: (i) Mostly the fish is taken in the form of small pieces in African countries; (ii) Taken as paste and as a whole in Asian countries. Fermented fish products in the Philippines are limited to fish sauce and paste, which are mainly Btlloflgisdo (fermented fish) and Baloobaloo (fermented shrimp). In Malaysia, the major sea products are consumed in the form of fresh or frozen; and only a small amount of the marine fish is converted into fermented fish products. Out of these some popular fermented fish products are: Budu, Pekasam, Belasam, Cincaluk. Indonesia is rich in aquatic sources. Processing of fish includes: drying, boiling, and salting. These famous fermented products are consumed locally in huge amounts, and a small amount is being exported. Pedah, Trasi (Shrimp paste), Bekasang are some of the famous fermented fish products in Indonesia. In Thailand, the fermented fish products are mainly classified into three types namely fish with more salt, fish with salt and carbohydrate and fish with salt and fruit. Nom-pta (fish sauce), Kopi (shrimp paste) and Plaa-raa (Fermented fish) 184are famous fermented fish products in Thailand. In Sri Lanka, 75% of the fish is consumed and processed from “Maldive fish.” Jadee fermented fish, Maldive Fish, salted dry fish are major processed fish products.
In Northern European countries, the fermented fish products are classified as low salted, medium salted and highly salted fermented fish products. Maatjes, rakeorret falls under the low salted fermented fish product. Surstromming is under medium salt and sugar salted herring; barrel salted herring without sugar are under high salted products. In Africa, Ndagala, Salanga Gyagawere, adjonfa, Guedj Momone, koobi, kako, ewule, Djegue, jalan are some of the fermented fish products. In Japan, fish sauces are Shottsuru, Ikango, and Konago, Ika Shoyu and Ishiru. Shrimp and oyster products are famous in Taiwan. In Korea, people follow different methods for the process of fish fermentation. Joet-Kal and Joet-Kuk are fish paste and fish sauce, respectively. In South- East Asia, the fermented fresh water fish is classified based on the constituent fish: One is fermented fish made of selected species; the other is made out of miscellaneous small fish which fall in the category of Kampuchea. Narezushi and Shiokara are the famous fermented fish products in Asia.
